Crispy Roasted Vegetable Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a perfectly balanced panini featuring tender grilled chicken breast paired with a colorful medley of roasted red bell pepper, zucchini, and eggplant, all nestled between slices of hearty whole grain bread. This panini offers a satisfying crunch with every bite, complemented by a light coating of extra virgin olive oil that enhances the roasted flavors and creates a deliciously crisp finish.

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NUTRITION

343kcal
Protein
39.8g
Fat
9.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g)

3 ounces Grilled Chicken Breast (85g)

1 red bell pepper (50g)

1 zucchini (50g)

1 eggplant (50g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant into even pieces for roasting.

  • 3

    Toss the sliced vegetables with the olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Meanwhile, grill the chicken breast until cooked through and let it rest, then slice thinly.

  • 6

    Assemble the panini by layering the roasted vegetables and sliced chicken between the two slices of whole grain bread.

  • 7

    Press the assembled sandwich in a panini press or grill on a skillet over medium heat, turning once, until the bread is toasted and crispy.

  • 8

    Serve warm and enjoy the mix of crispy roasted vegetables with lean protein.

Crispy Roasted Vegetable Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a perfectly balanced panini featuring tender grilled chicken breast paired with a colorful medley of roasted red bell pepper, zucchini, and eggplant, all nestled between slices of hearty whole grain bread. This panini offers a satisfying crunch with every bite, complemented by a light coating of extra virgin olive oil that enhances the roasted flavors and creates a deliciously crisp finish.

NUTRITION

343kcal
Protein
39.8g
Fat
9.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g)

3 ounces Grilled Chicken Breast (85g)

1 red bell pepper (50g)

1 zucchini (50g)

1 eggplant (50g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant into even pieces for roasting.

  • 3

    Toss the sliced vegetables with the olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred at the edges.

  • 5

    Meanwhile, grill the chicken breast until cooked through and let it rest, then slice thinly.

  • 6

    Assemble the panini by layering the roasted vegetables and sliced chicken between the two slices of whole grain bread.

  • 7

    Press the assembled sandwich in a panini press or grill on a skillet over medium heat, turning once, until the bread is toasted and crispy.

  • 8

    Serve warm and enjoy the mix of crispy roasted vegetables with lean protein.